You are here: Home » Recipes » Vermont Cheddar Bisque Vermont Cheddar Bisque Recipe by Our Cookbook Collection Yield 5 servings Prep 5 mins Cook 28 mins Use the sharpest cheddar you can find in this zesty soup. PrintEmail No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied, Ken Haedrich says. Ingredients 1 1/2 cups peeled potatoes, cut into 1/2-inch cubes2 cups low-sodium chicken broth1/4 cup unsalted butter at room temperature1 cup finely chopped onions3 tablespoons all-purpose flour1 1/2 cups 2% reduced-fat milk2 teaspoons Dijon mustard1 1/2 cups shredded extra-sharp Cheddar cheese1/4 teaspoon salt1/8 teaspoon Coarsely ground black pepper1/8 teaspoon cayenne pepper Instructions Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat. Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened. Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper. Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).